Roasted Red Pepper and Garlic Pasta
Ingredients
- 1 red bell pepper
- 1/2 cup ground cashews
- 1/2 cup vegan cream cheese
- 1/4 cup extra virgin olive oil
- 3-4 garlic cloves
- 1 tbsp tomato paste (optional)
- Salt and pepper to taste
Preparation
Roast the garlic by placing the cloves on a piece of aluminum foil with a dash of oil, then close the foil to create a pouch and roast at 350°F for 30 minutes.
Roast the red pepper directly on the oven rack at 450°F for 30 minutes, or over a gas stove flame until all sides are blackened. Allow the pepper to cool, then remove most of the charred bits, stem, core and seeds.
Add the red pepper, garlic, cream cheese, ground cashews, oil, tomato paste (if using), salt and pepper to a blender and blend until very smooth.
Heat the sauce in the microwave or on the stove top before using.
Cook pasta according to package instructions and toss with the sauce
